Beef and Chick pea Curry

A basic take. Tonight it was beef with a little left over pork, because that’s what I had. lamb is the best, pork more usual around this house, but beef is pretty nice too.

Started by soaking chickpeas, and while that was happening chopping onion, celery, eggplants – they had beautiful long skinny purple ones at the market on Friday.

Cooked the aforementioned in half butter, half coconut oil, and lots of spices. Whole cumin, (a good 2 teaspoons) coriander, 1 tsp. mustard seed, 1 or 2 tsp, fenugrek,1 tsp. tumeric. (read the measuring article…it is all rough)

Added a couple of potatoes diced, a couple of carrots likewise, a handful of raisins, and a teaspoon of tamarind paste. I let that cook for a while, and when the chickpeas were soft – a couple of hours – I drained, them and added to the rest. A little water, some more frozen tomatoes, and low heat for a bit. Ran out of time or I would have added the meat.

Today I cooked cut up beef roast with sesame seed, garlic, ginger and more cumin. A lot of each. Then added to the pot along with some pre-made curry spice mix. /and some left over pork roast and the last of last night’s steak. Let it stew for an hour? and at the end, added cauliflower and broccoli and spinach and cilantro. We ate it with rice leftovers, and some lentils, and yogurt and cucumber grated on the side. Pretty Great.

Of course, it was meant to be a few meals. “Planned-overs” my friend Alison calls it. Will just get better as it sits, and I can take some for my lunch and family can dig in when hungry.

One day I’ll figure out how to add photos. Won’t that be fun…

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